Beef Tenderloin with Spring Vegetables
Submitted by 4paws
Seared beef tenderloin steaks over Champ with broiled spring vegetables and a glossy red wine butter sauce. A restaurant-worthy plated dinner you can prep ahead.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
5 hrsThis is the plate you put together when you want jaws to drop at the dinner table. Thick tenderloin steaks, seared to a gorgeous crust, sit atop creamy Champ surrounded by a colorful spread of broiled spring vegetables.
The sauce is pure elegance: red wine reduced to a syrupy tablespoon, enriched with concentrated beef stock, then finished with cold butter whisked in piece by piece until it turns silky and glossy.
Best part? The stock and vegetables can be prepped up to four hours ahead, so the final assembly is calm and controlled instead of frantic.
Pro Tips
- Blanch the carrots and green beans ahead of time and shock them in cold water. This locks in their color and lets you time everything to finish together.
- Whisk the cold butter into the sauce off the heat, one piece at a time. If the pan is too hot, the butter will break instead of emulsifying.
- Shiitake mushrooms have a meatier bite than regular button mushrooms and hold up beautifully under the broiler.
- Let the steaks rest under foil while you finish the sauce. The carryover heat brings them to the ideal temperature.
Ingredients
Directions
For Beef:
Combine beef stock and chicken stock in medium saucepan. Boil until reduced to ¾ cup, about 20 minutes.
Set aside.
Cook carrots in large saucepan of boiling salted water 3 minutes.
Using slotted spoon, transfer carrots to strainer and rinse under cold water.
Add beans to boiling water; cook 1 minute.
Transfer to strainer with carrots and rinse under cold water.
Drain well.
Arrange carrots, beans, bell pepper, mushrooms, asparagus and zucchini in single layer on large baking sheet.
(Stock and vegetables can be prepared 4 hours ahead. Cover stock and vegetables separately and refrigerate.)
Preheat broiler.
Sprinkle steaks with salt and pepper.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks to plate; tent with aluminum foil to keep warm.
Add dry red wine to same skillet.
Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes.
Add reduced stock and bring to boil.
Remove from heat.
Add chilled butter a few pieces at a time and whisk just until melted.
Season sauce to taste with salt and pepper.
Meanwhile, brush vegetables lightly with olive oil.
Broil vegetables until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.
Spoon Champ onto 4 plates.
Place steaks atop Champ.
Arrange vegetables decoratively around Champ.
Spoon sauce over vegetables and serve.
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